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baked vegetables & an open sandwich
Prep Time
15
minutes
mins
Servings:
4
sandwiches
ingredients:
for the basis:
4
slices of
French wheat bread
for the vegetables' layer:
200 - 250
g
baked vegetables (mixed - eggplant, onion, courgette, mushrooms, red peppers)
(1 layer in a frying pan of 23 cm (bottom))
1
tbsp
olive oil (for the frying pan)
4
eggs
60 - 80
g
grated pecorino
for the assembling:
2
tbsp
Greek yoghurt (10%)
1
tsp
sweet French mustard
1
tbsp
olive oil
salt & pepper to taste
1
handful
arugula
(finely chopped)
4 - 8
lettuce leaves
equipment:
frying pan (bottom 23 cm)
how to:
Grate the pecorino.
Add olive oil to the frying pan & distribute the baked vegetables evenly so that the bottom of the pan is just covered.
Whip the eggs & pour the eggs into the pan over the baked vegetables. All should be covered.
Add the pecorino & distribute evenly.
Let it fry - softly! - for about 10 min until it's firm & the pecorino has melted. Don't stir; cover w/ a fitting lid.
Let it slip on a plate or whatever & quarter it.
Mix the Greek yoghurt, the sweet French mustard & olive oil. Add salt & pepper to taste.
Toast the bread on both sides.
Distribute the yoghurt mess evenly on all slices of bread.
Chop the arugula & add to the yogurt mess.
Add the egg-vegetable mess on top.
Cover w/ 1 or 2 lettuce leaves & cut into halves. The lettuce leaves will help you eat the open sandwich.
Notes
Precondition:
The baked vegetables are already waiting in your fridge (leftovers from your last dinner or whatever.)